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Most popular recipes summer 2017

Counting down from 20, here are this summer's most-loved recipes.

Curtis Stone's strawberry, elderflower and brioche summer puddings

"Think of this dessert as a deconstructed version of a summer pudding, with thinly sliced strawberries macerated in elderflower liqueur and layered between slices of brioche," says Stone. "A dollop of whipped cream on top is a cooling counterpoint to the floral flavours."

Australia's best rieslings

We’re spoilt for variety – and value – in Australia when it comes to good riesling. Max Allen picks the top 20 from a fine crop.

Chorizo hotdogs with chimichurri and smoky red relish

A hotdog is all about the condiments. Here, choose between a smoky red capsicum relish or the bright flavours of chimichurri, or go for a bit of both.

Fig recipes

Figs. We can't get enough of them. Here are a few sweet and savoury ways to add them to your summer spread.

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

Curtis Stone's strawberry and almond cheesecake

"I've made all kinds of fancy cheesecakes in my time, but nothing really beats the classic combination of strawberries and almonds with a boost from vanilla bean," says Stone. "I could just pile macerated strawberries on top, but why not give your tastebuds a proper party by folding grilled strawberries into the cheesecake batter too? Cheesecakes are elegant and my go-to for celebrations because they taste best when whipped up a day in advance."

Baguette recipes

These baguette recipes are picture-perfect and picnic ready, bursting with fillings like slow-cooked beef tongue, poached egg and grilled asparagus and classic leg ham and cheese.

Lamb cutlets with za'atar, toum and caramelised shallots


"Don't trim the fat from the cutlets - this keeps them moist and full of flavour while cooking," says Abboud. "Toum is essential for a Lebanese barbecue. Leave a bowl in the middle of the table - it really goes well with everything. Yes, everything. At Rumi, we use it for brushing on meats after they're grilled." Begin this recipe a day ahead to marinate the cutlets.

You'll need

1 onion, coarsely chopped 8 lamb cutlets (50gm each) 50 ml olive oil 1 tbsp ground allspice 1 tsp sumac 18 golden shallots 30 gm sea salt flakes 1 tbsp za’atar (see note)   Toum 7 garlic cloves 250 ml (1 cup) vegetable oil 1 tbsp lemon juice

Method

  • 01
  • Finely mince onion in a food processor, then strain through a muslin-lined sieve into a bowl. Take up all four corners of the muslin and gently squeeze onion to extract juice.
  • 02
  • Place cutlets in a single layer in a non-reactive container and set aside. Combine oil, allspice, sumac and 50ml onion juice (discard solids and remaining juice) in a bowl, pour mixture over cutlets and toss and massage to coat, then refrigerate overnight to marinate.
  • 03
  • Preheat oven to 150C. Place shallots, salt and 250ml water in a roasting pan, cover with foil and roast until very tender (1 hour). Set aside to cool, then halve lengthways, keeping the root intact. Thread shallots onto metal skewers with the cut sides facing the same way and set aside.
  • 04
  • Meanwhile, for toum, pound garlic, 2 tsp oil and a pinch of salt in a large mortar and pestle to a smooth paste. Stir in half the lemon juice, then, while continuing to stir, add a little oil in a thin, steady stream. Repeat with remaining juice and oil, then refrigerate until required. The toum should be a mayonnaise consistency; if it’s too thick, add a little warm water or lemon juice. Makes 250ml; toum will keep refrigerated for 3-4 days.
  • 05
  • Heat a coal barbecue to medium-high heat, add cutlets and shallot skewers and barbecue in batches, turning occasionally, until cutlets are charred golden and cooked medium-rare and shallots are golden (5-6 minutes for cutlets; 6-7 minutes for shallot skewers). Rest cutlets for 3-5 minutes, then rub with a little toum, scatter with za’atar and serve hot with shallot skewers.

Note Abboud prefers to use Sami's Kitchen za'atar.


At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Drink Suggestion

Our 961 Red Ale or 961 Lebanese Pale Ale

Featured in

Jan 2014

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